step 1:

step 2:

Cut the deep-fried tofu pouch into quarters.

step 3:

Pour the bonito soup stock into a small pan. (Or, a Japanese-style donabe dish can be used, as shown in the picture.) Bring to a boil on medium heat and add the chicken. Boil until done (about 2 minutes.)

step 4:

After boiling, put some stock into a ladle. Add the red miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup.